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Mexican Pulled Chicken

Mexican Pulled Chicken: Juicy, Spicy Bliss for Tacos and More

Experience the flavor of Mexican Pulled Chicken, a versatile and easy recipe perfect for tacos and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, skinless chicken breasts
  • 1 cup Chicken broth Vegetable broth can be used as a substitute.
For the Spice Mix
  • 1 teaspoon Ground cumin Can be swapped with ground coriander.
  • 1 tablespoon Chili powder Adjust to taste.
  • 1 teaspoon Smoked paprika Regular paprika can be used for less intensity.
  • 1 teaspoon Oregano Dried oregano is standard; fresh works well too.
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Cayenne pepper Adjust according to taste.
For Cooking
  • 2 tablespoons Olive oil Avocado oil can be used as an alternative.
  • 1 medium Onion Yellow onions give the best results.
  • 3 cloves Garlic Fresh minced garlic is recommended.
For the Sauce
  • 1/4 cup Lime juice Fresh lime juice is recommended.
  • 1 cup Tomato sauce Diced tomatoes can be used for a chunkier consistency.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.

Equipment

  • skillet
  • Slow Cooker
  • Cutting board
  • Forks

Method
 

Step‑by‑Step Instructions
  1. Begin by heating a large skillet over medium-high heat. Once hot, pour in a drizzle of olive oil, swirling to coat the bottom.
  2. Add chopped onions to the skillet and cook them for about 3-4 minutes until they're translucent and soft.
  3. Stir in minced garlic and sauté for an additional minute.
  4. Add ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir for 1-2 minutes.
  5. Pour in the chicken broth and bring the skillet to a gentle simmer, scraping up any flavorful bits stuck to the bottom of the pan.
  6. Stir in the fresh lime juice and tomato sauce. Season with salt and pepper to taste.
  7. Nestle the chicken breasts into the simmering sauce, ensuring they are submerged. Cover and simmer for 20-25 minutes.
  8. Remove the chicken breasts from the skillet and shred them using two forks. Return to the skillet and stir well.
  9. Let the mixture simmer for an additional 5-10 minutes, stirring occasionally.
  10. Serve warm in soft tortillas, over rice, or on top of nachos.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 10gProtein: 40gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

This recipe is great for meal prep and can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

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